If you're looking for an easy dessert recipe to make for the holidays, then you've come to the right place! Made in an 8-inch square baking pan, this Salted Pecan Pie Brownies recipe is a fun, delicious twist on the traditional pecan pie that combines a sweet and salty mix of homemade chocolate brownies topped with an easy salted pecan pie topping. This salted pecan pie brownie recipe is so wonderfully rich and decadent that the minute you take a bite, you'll be in heaven!
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The Best Salted Pecan Pie Brownies - Recipe Overview
These pecan pie brownies are easy to whip up, but the best part comes when you pour the salted pecan pie topping all over the brownies! And the other satisfying part—besides eating them of course—is cutting into them!
The brownie base of this recipe was adapted from my Double Chocolate Mint Brownies. This version is a little fudgier using one less egg, and I've added espresso powder, which ramps up that chocolate flavor just a little more!
I could probably eat just the salted pecan pie topping with a spoon—I love it that much! This part of the recipe is adapted from my Chocolate Pecan Pie recipe, this time using a flavorful sea salt butter.
The sea salt really complements the sweetness of the caramel pecan topping nicely and gives it a creamy texture.
Let's Make Pecan Pie Brownies!
Below is an overview of how to make the best pecan pie brownies!
Whisk the dry ingredients together. This includes all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder.
Mix the wet ingredients. Use either a hand mixer or stand mixer for this part. The ingredients you'll need for this step are unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract.
Add the dry to the wet. I recommend adding the whisked dry ingredients in gradually and over low speed. The brownie batter will be towards the thicker side, but mushy, and easily spreadable.
Spoon then bake. Transfer the brownie batter into the prepared 8-inch square pan, then spread it out using a spatula. Bake for 25-30 minutes at 350ºF.
For reference, I took my brownies out after baking for 25 minutes.
Make the salted pecan pie topping. I recommend doing this while the brownies bake so the topping is ready to go when the brownies come out of the oven. Use a medium-size saucepan to combine the granulated sugar, dark brown sugar, all-purpose flour, light corn syrup, lightly whisked egg, sea salt butter, and vanilla extract. Remove from heat and add in the chopped pecans.
Pour over the top then bake again. Remove the brownies from the oven and pour the salted pecan pie topping over the top. Sprinkle with a little sea salt flakes, then place the brownies back into the oven for another 15-20 minutes at the same temperature of 350ºF.
For reference, my brownies baked for additional 20 minutes before I removed them from the oven.
Allow to cool and set. When done, remove the brownies from the oven and allow them to cool and set completely. The brownies will have some jiggle to them in the middle of the pan. This is okay!
After they've cooled down some, you can place them in the refrigerator for 30-60 minutes to help set a little faster. Also, enjoying these chilled is SO GOOD.
What Can I Use in Place of Espresso Powder?
The espresso powder is added to enhance the flavor of the pecan pie brownies. If you don't have espresso powder, you can either:
- Omit it from the salted pecan pie brownie recipe;
- You can use 1 teaspoon of instant coffee powder that's been dissolved in 2 tablespoons of water; or
- Omit it from the recipe and replace the unsweetened cocoa powder for an unsweetened dark chocolate cocoa powder (1:1 substitution).
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FAQs
You'll need an 8-inch square baking pan.
Of course! If going the box mix route, I recommend adding 2 teaspoons of vanilla extract and 1 teaspoon of espresso powder to the brownie mix to give it a boost of flavor. Follow the rest of the recipe for the salted pecan pie topping.
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📖 Recipe
The Best Salted Pecan Pie Brownies
Author:Ingredients
chocolate fudge brownies
- 1 cup All-Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- ½ cup Unsweetened Cocoa Powder
- 1 teaspoon Espresso Powder
- ¼ cup Unsalted Butter (room temperature)
- ¼ cup Vegetable Oil
- 1 ½ cup Granulated Sugar
- 2 Large Eggs (room temperature)
- 2 teaspoon Vanilla Extract
salted pecan pie topping
- ¼ cup Granulated Sugar
- ¼ cup Light or Dark Brown Sugar
- 1 tablespoon All-Purpose Flour
- ¼ cup Light Corn Syrup
- 1 Large Egg (slightly whisked)
- ¼ cup Unsalted Butter
- 1 teaspoon Vanilla Extract
- ½ cup Chopped Pecans
- 1 tablespoon Sea Salt Flakes (sprinkled on before baking)
Instructions
- Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray an 8-inch square baking pan with a flour-based baking spray, then set to the side. If you prefer to cut your brownies outside of the pan after they've cooled, you can add a parchment paper sleeve that's been cut to the size of the pan. Make sure to re-spray the top of the parchment paper with the baking spray if you go this route.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder. Set to the side.1 cup All-Purpose Flour, ½ teaspoon Salt, ½ teaspoon Baking Powder, ½ cup Unsweetened Cocoa Powder, 1 teaspoon Espresso Powder
- Using a hand mixer or a stand mixer fitted with a paddle attachment, mix together the unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract on medium-high speed until blended.¼ cup Unsalted Butter, ¼ cup Vegetable Oil, 1 ½ cup Granulated Sugar, 2 Large Eggs, 2 teaspoon Vanilla Extract
- Reduce the mixer speed to a slower setting, gradually adding the dry mixture to the wet ingredients until just combined. The brownie batter will be towards the thicker side, but mushy, and easily spreadable.
- Scoop the brownie batter into the prepared 8-inch square pan, then spread it out using a spatula.
- Place into the oven and bake for 25-30 minutes at 350ºF. For reference, I took my brownies out after baking for 25 minutes.
- While the brownies bake, take out a medium-size saucepan and, over medium heat, continuously stir to combine the granulated sugar, dark brown sugar, all-purpose flour, light corn syrup, lightly whisked egg, unsalted butter, and vanilla extract. Remove from heat and add in the chopped pecans. As an alternative, you can wait to add the chopped pecans until after you've poured the pecan pie filling over the brownies.¼ cup Granulated Sugar, ¼ cup Light or Dark Brown Sugar, 1 tablespoon All-Purpose Flour, ¼ cup Light Corn Syrup, 1 Large Egg, ¼ cup Unsalted Butter, 1 teaspoon Vanilla Extract, ½ cup Chopped Pecans
- When ready, remove the brownies from the oven and pour the salted pecan pie filling over the top. Sprinkle with sea salt flakes, then place the brownies back into the oven for another 15-20 minutes at the same temperature of 350ºF. For reference, my brownies baked for additional 15 minutes before I removed them from the oven.1 tablespoon Sea Salt Flakes
- When done, remove the brownies from the oven and allow them to cool and set completely before cutting them. The brownies may have some jiggle to them in the middle of the pan. This is okay!
- After they've cooled, you can place them in the refrigerator for 30-60 minutes to help set. Plus, they're really good served chilled too!
- Keep stored in an airtight container in the refrigerator for up to 3 days.
Video
Recipe Notes
- Baking times listed in the recipe above are recommended baking times only. Begin checking your brownies at the earliest baking time given. All ovens are different—additional minutes may need to be added to get the results you want.
- The 35 minute prep time listed is for both the preparation of the brownies and pecan pie topping.
- For a more cake-like brownie, add 1 more large egg to the chocolate fudge brownie recipe. You can add a few minutes to your baking time too.
- If using a brownie mix, I recommend adding 2 teaspoons of vanilla extract and 1 teaspoon of espresso powder to the brownie mix to give it a boost of flavor!
- The mixer used in the Instagram recipe video is my Ankarsrum Mixer. I love it!
Nutrition
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
Jacquelyn says
If I’m doubling, do I use 9x13 pan?
Jennifer says
Hi Jacquelyn! I’ve never doubled them, but yes you could use a 9 x 13 pan. The brownies may be a bit thicker, but there’s nothing wrong with that 🙂
Susan says
I doubled the recipe and yes, they are pretty thick. I thought it might overflow when I poured on the pecan pie mixture. But they were AMAZING!! So delicious and then the salt hits you. Fabulous! I think I would make them in a bit larger pan if I double them next time. I gave some as gifts and put each brownie in a big cupcake paper before I put them in a box.
Naz says
Hi, can these not be kept at room temperature like Normal brownies? Is there an ingredient that makes this not possible?
Jennifer says
Hi! No, they can be kept at room temperature. I just recommend storing them in the refrigerator to keep them a bit longer and they're delicious served chilled too.
Cherie says
What can I use instead of corn syrup
Jennifer says
I'm sorry I don't know as I only tested the recipe using corn syrup.
Fi says
Hi Jennifer, can the corn syrup be omitted from the pecan pie topping?
Jennifer says
No, the corn syrup cannot be omitted from the recipe.
Laurel says
Made these per the recipe. Absolutely delicious. Turned out perfect.
Already a favorite!
Jennifer says
That's awesome Laurel, thank you for making them!
Lana says
Hello, quick question, when you place the nut mixture overtop the brownies, should the brownies be thoroughly cooked (i mean in the sense it reaches that perfect brownie fudginess) or should it be placed mid-way through the baked process (i.e still in the under-baked stage) ?
Jennifer says
Hi! Great question. The brownies should be mid-way through the baking process and not thoroughly cooked.
Lana says
Thank you soo much! THIS WAS AMAZING!
Jennifer says
YAY! So happy you enjoyed them!
Elizabeth says
I saw this recipe today and had to make it. They were easy to make, and I had all the ingredients. The only thing I changed is left off the sea salt because I wasn't sure my family would like it (I would). They turned out wonderful. The brownie has the perfect texture. The chewy caramel pecan layer is addictive (I was picking off bits that stuck to the pan). I will be making these again.
Jennifer says
So glad you and your family enjoyed them, Elizabeth!
BriarRose says
This recipe is like pecan pie with a thick brownie crust. It is the bomb!
Nathalie says
Could I use a jelly roll pan instead of a 13x9 in a doubles recipe?
Jennifer says
I think that the sides would be too low for this recipe. And with the topping added after partially baking the brownies, I think it might drip over the edge.
Christine M. says
What is espresso powder? Is this the same as espresso coffee grounds that I would use to make espresso?
Jennifer says
No, they're not quite the same as what you would use to make espresso. Espresso powder isn't as strong or concentrated as espresso coffee grounds and not as coarse. You can use espresso coffee grounds in a pinch if you don't have espresso powder though, but you would want to use a little less and grind up the coffee grounds into more of a powder.